• Preheat the oven at 375*F / 190*C.
• Line a 7-8 inches cake loaf pan with a parchment paper and set aside.
• Take a bowl. Add flour, baking powder, sugar, salt, butter, milk, yogurt, lemon zest and lemon juice to it.
• Take a fork and mix everything till all the ingredients are well incorporated.
• Now add blueberries to the cake batter. Fold these gently into the batter. Save 1 tbsp to add on the top.
• Transfer this batter to the cake pan.
• Spread out the batter evenly. Tap at the counter to level it out.
• Add 1 tbsp blueberies on top and press them down gently.
• Bake for 40-50 minutes till toothpick comes out clear. Mine was done at 40 minutes exactly. Start checking at 35 minutes for done-ness.
• Take it out of the oven. Let it sit in the pan for 10 minutes.
• Take it out with parchment paper and place on cooling rack gently.
• It is a very delicate cake so you have to be extra cautious when transferring it from parchment paper to cooling rack.
• Let cool for another 10 minutes before you slice.
• Serve it warm.

Storage - This Cake can be stored at room temperature in an air right container for up to 3 days. Make sure that it is completely cooled down before you pack it away.